Thermal decomposition of two synthetic glycosides by TG, DSC and simultaneous Py-GC-MS analysis
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Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1007/s10973-006-7617-z.pdf
Reference12 articles.
1. Isolation of Some Glycosides as Aroma Precursors in Young Leaves of Japanese Pepper (Xanthoxylum piperitum DC.)
2. Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines
3. Benzyl glucoside from tea leaves.
4. The Role of Diglycosides as Tea Aroma Precursors: Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves
5. Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds
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